This dough is built the traditional Neapolitan way: just 00 flour, water, and a whisper of yeast, mixed into a shaggy dough and kneaded until it turns smooth, supple, and slightly tacky under your hands. A slow room-temperature rest followed by a long cold ferment—anywhere from 24 to 72 hours—lets the gluten develop and the flavor deepen, giving the dough that signature stretch and airy, bubbly structure. Once portioned and rounded into tight balls, it relaxes at room temperature until it's soft enough to open by hand, no rolling pin required. The final stretch, worked out from the center with a careful cornicione left untouched at the edge, gives you a thin, light center and a puffy, chewy rim once it hits a hot oven. It's a great base for anyone tracking their sodium intake, since you're in full control of what goes into the dough from the very first mix. Whether you're topping it simply or going all out, this dough delivers that real pizzeria chew and char every time.
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Anna Napoletana Tipo 00 Flour - 2.2 Lb
Bob's Red Mill 00 Flour, Italian Style, Premium
Combine the lukewarm water and yeast in a large mixing bowl and stir briefly until the yeast is dissolved, about 30 seconds.
Add the salt to the water and stir to dissolve. Add the 00 flour all at once and mix with your hand or a stiff spatula until no dry flour remains and a shaggy dough forms, about 2 minutes.
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